Creamy Dill Pickled Potato Salad Food

DILL PICKLE POTATO SALAD

Steps:

• Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.

CREAMY DIJON-DILL POTATO SALAD

Steps:

• Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
• Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
• Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
• When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

DILL SOUR CREAM POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
• In a large bowl combine potatoes, celery and green onions.
• In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
• Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.

BEST EVER DILL POTATO SALAD

Steps:

• Boil redskins with skins on until fork tender. Let cool.
• Chop cooled potatoes and other ingredients and put into a large mixing bowl. Set aside one egg,.
• Blend mayo, sugar and dill in a separate bowl then mix into salad ingredients. You may either add more of this dressing combo or less of it depending on your taste.
• Slice remaining egg and garnish top of salad with egg slices. Sprinkle with paprika if desired.
• Chill at least 4 hours. Enjoy!

CREAMY DILL POTATO SALAD

Steps:

• Slice, but do not peel, baby potatoes in half (quarter if they are larger).
• Place in large saucepan, cover with water, bring to a boil over high heat. Reduce to medium and simmer 10 - 12 minutes, until potatoes are fork tender (see note in description). Add peas during last minute. Drain and place in a large bowl.
• Mix bacon pieces, green onions and red pepper pieces in with potatoes and peas.
• In a medium bowl, blend together cream cheese, buttermilk, dill, sea salt and fresh ground pepper.
• Pour dressing over potato mixture and stir to coat.
• Cover and refrigerate until ready to serve (flavour improves if refrigerated overnight).
• Potatoes absorb dressing as they sit so you may add up to 50 ml more buttermilk or even some sour cream.

SOUTHERN DILL POTATO SALAD

Steps:

• Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
• In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
• Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.

DILL PICKLE POTATO SALAD

Steps:

• Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until tender. Drain and cool.
• Peel and cube potatoes; place in a large bowl. Add the eggs, celery, onions and pickles.
• In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt and pepper. Pour over potato mixture; mix well.
• Cover and refrigerate for at least 4 hours. Serve in a lettuce-lined bowl if desired.
• My Note: I found this recipe in a "Bonus Book" that came with my TOH magazine in June, 2006. I am not a potato salad fan, but I have changed my tune, though. This recipe is AWESOME. Other potato salad is very similar to this, but it doesn't have any dill pickle juice, salt, or celery seed. It does have garlic and onion powder though. It is a very delicious recipe! I think I can play with this one some.!